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Maqluba

Maqluba (Jordanian Upside-Down Rice & Eggplant Casserole)Jordanian Upside-Down Rice & Eggplant Casserole

In a large pot, combine water, onion, garlic, cinnamon, turmeric, Garam Masala, salt and black pepper. Bring to a boil. Add the lamb; reduce heat to low and simmer for fifteen to twenty minutes. Drain liquid into a bowl; continue to simmer lamb pieces in cooking pot. In a large, deep skillet heat the vegetable oil over medium heat. Add eggplant slices and cook until brown on both sides. Remove eggplant slices and drain on paper towels. Repeat process with zucchini, broccoli and cauliflower. Add sliced almonds and pine nuts to the skillet after removing vegetables, adding more oil if necessary to toast the nuts. Stir occasionally until nuts are browned but not burned. Set aside.

 

Arrange eggplant, zucchini, broccoli, and cauliflower on top of lamb in the cooking pot. Add jasmine rice on top of lamb and vegetables, shaking the pot gently to allow rice to settle. Pour reserved liquid from the lamb over the mixture until completely covered. Add water if necessary. Cover the pot and simmer over low heat until the rice is soft and liquid is absorbed, about thirty to forty minutes. Remove the lid from the pot. Place a large platter over the pot and flip upside down on the platter. Top with toasted almonds and pine nuts. Serve with plain yogurt.

 

*Maqluba image (C) Bazel (2007). Used under the Creative Commons Attribution-Share Alike license.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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